Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

Joshi, Vinod Kumar; Sandhu, D. K.

doi:10.1590/s1516-89132000000500015

Cited by 22 publications

(18 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…IBPGR and UPOV Descriptor List for Plum: ¹ Fruit size: 1=extremely small, 2=very small; 3=small, 4=small/medium, 5=medium, 6=medium/large, 7=large, 8=very large, 9=extremely large ² Fruit shape: 2 = rounded, 3 = elliptical, 4 = ovate, 6 = oblong; ³ Ground color: 1=green, 2=light green, 3=light yellow, 4=yellow, 5=deep yellow *Skin color: 0=white yellow, 1=pink, 2=red, 3=red violet, 4=violet, 5=dark violet, 6=blue, 7=mahagony, 8=dark blue, 9=black **Flesh color: 1=green, 2=light green, 3=yellow-green, 4=light yellow, 5=yellow, 6=amber, 7=light orange, 8=orange, 9=red *** Flesh firmness: 3 = soft, 5 = medium, 7 = firm; **** Use: 1 = fresh, 2 = processing, 4 = other (drying) As for flesh firmness, it was medium in 15 cultivars, firm in three and soft in two cultivars. The fruits of all the cultivars could be used for different types of processing, particularly for plum brandy production (Joshi and Sandhu, 2000). ʽCrvena rankaʼ can be used fresh (Mratinić, 2000).…”

Section: Resultsmentioning

confidence: 99%

Possibility of Producing One-Year Old Seedlings of the Autochthonous Brandy Varieties Grafting on the Generative Rootstock in the Region of North Montenegro

Šebek¹

2016

AgricultForest

View full text Add to dashboard Cite

SUMMARYPlum is the major fruit species in the area of North Montenegro. A study conducted over a period of 4 years in North Montenegro region included in situ identification of autochthonous plum cultivars. Observation and recording of their phenological and pomological traits were performed using IBPGR and UPOV methodologies. Flowering started between 26th March and 12th April and fruit ripening between 13th July (Petrovača) and 18th September (Trnovača). Fruit weight ranged from 6.65 ± 0.235 g to 53.88 ± 0.654 g and stone weight from 0.16 ± 0.003 g to 2.20 ±0,711 g. The cultivars were classified as being extremely small in terms of fruit size, except for cv. Crvena durgulja (bigger fruit size). Rounded fruit shape and light green ground color were dominant. Skin color ranged from amber to black. Yellow green was a dominant flesh color and medium flesh firmness predominated. The fruits of the above cultivars could be processed, particularly into plum brandy, or they could be used fresh or dried. The selected plum cultivars can be used both in breeding programs and as cultivars for organic plum orchards. This study was made to assess the performance of autochthonous plum cultivars (in situ) and seedling. Producing process consisted of 2 stages: a) initial selection from the population and pomological characterization, b) morphological and quantitative characteristics of one-year old seedlings for autochthonous brandy varieties of plum on Myrobalan seedling (Prunus cerasifera Erhr.).

show abstract

Section: Resultsmentioning

confidence: 99%

Possibility of Producing One-Year Old Seedlings of the Autochthonous Brandy Varieties Grafting on the Generative Rootstock in the Region of North Montenegro

Šebek¹

2016

AgricultForest

View full text Add to dashboard Cite

show abstract

“…As for flesh firmness, it was medium in 10 cultivars, firm in five and soft in two cultivars. The fruits of all the cultivars could be used for different types of processing, particularly for plum brandy production (Joshi and Sandhu, 2000). The fruits of Bela Požegača, Crvena Ranka var.…”

Section: Resultsmentioning

confidence: 99%

Morphogenic variability of some autochthonous plum cultivars in western Serbia

Milošević¹,

Milošević²,

Mratinić

2010

Braz. arch. biol. technol.

View full text Add to dashboard Cite

show abstract

“…It contains ethyl alcohol, sugars, acid, tannins, aldehyde, esters, amino acids, vitamins, anthocyanins, fatty acids and minor constituents like flavoring compounds [8]. Vermouth can have alcohol content between 15% and 19% by volume [12]. Alcohol in the wine also stimulates gastric secretions, depresses nervous system and offer relaxation [13].…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Review on Development of Wine and Vermouth from the Blends of Different Fruits

Ahmed¹,

Chauhan²,

Ads³

et al. 2017

J Food Process Technol

View full text Add to dashboard Cite

The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry. Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation. The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter and both have different alcohol levels. It is known as aromatized liquor and it can be considered as a fortified wine. With the augment in maturation period total soluble solids, total sugar, tannins and antioxidant activity decreased while as reducing sugar and volatile acidity increased significantly in both the products. There was trivial decrease in ethanol concentration. But in vermouth titratable acidity increased and pH decreased while as in case of wine the titratable acidity decreased and pH increased. This review gives comprehensive information on the technology of wine and vermouth production, various spices and herbs used.

show abstract

Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

Abstract: ABSTRACT

Cited by 22 publications

References 1 publication

Possibility of Producing One-Year Old Seedlings of the Autochthonous Brandy Varieties Grafting on the Generative Rootstock in the Region of North Montenegro

Possibility of Producing One-Year Old Seedlings of the Autochthonous Brandy Varieties Grafting on the Generative Rootstock in the Region of North Montenegro

Morphogenic variability of some autochthonous plum cultivars in western Serbia

Review on Development of Wine and Vermouth from the Blends of Different Fruits

Contact Info

Product

Resources

About